Oh Joe! I had all of my baked goods all ready with tags and everything...then I saw your post. The candy cane biscotti is in the oven as I write this and the Gingerbread Popcorn is cooling on my counter. Thanks for such great recipes! I will have to make another batch of the popcorn to keep at home - it's really good!

I made a half recipe and it was delicious! I think I took to long to pour the ginger mixture over the popcorn...it was thick and very hard to mix. I wound up with a lot of partially-covered popcorns and a few that had extremely thick coatings! Even so, my family loved it. Thanks!

Dark or light molasses. I suggest you may want to specify that because it does make a difference. I used dark molasses today because that is what I commonly use and it tasted light burnt sugar. Too strong. I may have to dump it.

Thanks Joe! I purchased my molasses from a health food store and after some reading, I realize I did get blackstrap. I didn't know it was blackstrap because the bottle is not labeled blackstrap. I found out it is blackstrap because it provides excellent source of potassium, calcium, magnesium and other minerals that only blackstrap provides. I just openend this jar and only used it with my sweet potatoes which did tasted good. I'll give the popcorn another try with Grandma's brand molasses from supermarket. But in the future, can you be more specific with your ingredients for ameateur bakers as myself? Would be helpful to include brand names if you favor a certain brand. Maybe it's just me!

I always buy Brer Rabbit brand molasses - the one labeled "Mild Molasses Flavor". I've heard too many tales of bad molasses experiences, so I stick with the tried and true!Anyhow, I made three batches over the weekend and was definitely challenged by how quickly it sets up. Next time I may use a little less popcorn, but it worked out fine because I gave it a good stirring with a wooden spoon, and as soon as it had cooled down enough, I dug in with my (newly washed) hands and just mixed it that way. No better tool! :)

Thanks limoncello! That is the brand I purchased yesterday and is determined to give this another try. I brought the batch I made with blackstrap molasses to my workplace and left it in the breakroom. By the end of the day, all the popcorn was all consumed. Did not go to waste. I have to say that each kernel of popcorn is nice and crispy which is great. I will give this a second try today.

We absolutely adore this stuff. I made a batch using pumpkin pie spice in place of the ginger (ran out of ginger) and it may have been even better than the original. Either version is a definite repeater around here.

This is soooo yummy! I had thought of making some changes: add more spices, double the candy coating, try 1/2 recipe first, etc. But I'm glad I made it just as specified. It was perfect! Cruncy, sweet, spicy, salty, a-ma-zing!!! This is going to be a regular on the Christmas treat to-do list.

I made this for Christmas this year, and I just wanted to let you know how much we enjoyed it...it was a HUGE hit at our Christmas party. I have already gotten several requests to make it again! Thanks for sharing the recipe :)

Just getting ready to make this for the fourth year. I like to add some nuts to the mixture. It's always a hit......Just a nice twist the traditional carmel corn that i used to make. Have given the recipe out so many times.